Tex-Mex meatball tacos
- Preparation and cooking time
- Serves 4
- 400g beef mince
- 1 egg
- 35g sachet fajita spice mix
- 4 large tomatoes , roughly chopped
- small bunch coriander , roughly chopped
- 1 garlic clove , crushed
- 2 limes , 1 juiced, 1 cut into wedges to serve
- 2 tbsp olive oil
- 150ml soured cream
- 75g grated cheddar or mozzarella
- 1 avocado
- 8 taco shells
- STEP 1
Mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you make the sides.
- STEP 2
Mix the tomatoes, coriander, ½ the garlic and ½ the lime juice in a bowl with 1 tbsp oil, season and set aside. Stir the remaining garlic into the soured cream with a handful of the grated cheese and season. Slice the avocado and squeeze over the remaining lime juice. Bring these, the taco shells and lime wedges to the table.
- STEP 3
Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 mins until evenly browned and cooked through. Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 min until melted, then let everyone help themselves.